4 x vegan recipes with chickpeas

We don't have to tell you that eating vegetables is important. And that nothing is as varied as vegetables, because you can prepare it in so many different ways. Not such a kitchen prince/princess? No stress! We have gathered a number of chefs with the necessary experience and they are happy to share their skills with you. For example, they know how to put a lot of goodies on the table with chickpeas. Handy in this time, because you can buy these yellow rascals in a can in the supermarket. In addition, the legumes are full of vitamins, minerals, fiber and proteins, so they are also a fantastic meat substitute. With the following tips you can put a real culinary and healthy spectacle on the table.

1. Hummus

Hummus is delicious as a spread on wraps, a cracker during breakfast or as a dip in combination with cucumber strips or carrots. You can actually eat hummus at any time of the day. You can easily make this spread yourself and the variations are endless. We got the basic recipe from restaurant NENI and believe us, nothing is better than NENI hummus.

Requirements for 4 people:

400 grams cooled cooked chickpeas
100 grams tahina
40 ml ice water
5 grams salt
15 grams lemon juice

Preparation method:

1. First put the ice water and lemon juice in the blender and then add the rest of the ingredients;
2. Mix everything until smooth. Tip:the longer you mix everything, the creamier the hummus will be;
3. And voilà, homemade hummus!

For a change, add some chili flakes for extra spice, boiled beets for a pink, sweeter version or a few cloves of roasted garlic. In this way you can adjust this dip completely to your own liking every time.

2. Falafel

The healthy legumes are also a favorite in Israeli cuisine. Nice to combine for dinner with grilled vegetables or a summer salad, but also very nice for lunch with some bread, combined with – yes more chickpeas – hummus or a fresh yogurt dressing. At BARDAK they are masters in making falafel and they like to reveal their top recipe. This is how you build your own falafel party at home.

Requirements for 4 people:

200 grams drained chickpeas
1 sprig of parsley
1 sprig of coriander
pinch of salt
pinch of cumin
1 teaspoon ground or roasted coriander seeds
2 tbsp water

Preparation method:

1. Start a day earlier and soak the chickpeas in cold water for 24 hours, so that they become extra creamy;
2. Sieve and rinse the chickpeas again and let them dry;
3. Grind the chickpeas with the parsley and coriander in the Magimix or in a meat grinder, so that the mixture is mixed well;
4. Then add the salt, cumin, coriander seeds and water. Mix it well. You can also do this easily with a spoon or by hand;
5. Make small balls with a large spoon or by hand and fry the falafel in frying fat, which has been heated to 170 degrees, until golden brown;

Tip:make your creation extra cozy by sprinkling some extra coriander seeds on top of the falafel.

3. Eggplant stew

"Are you eating that rabbit food again? Or 'soon you'll be one of those goat wool socks type'. Questions and comments that many vegans hear just a little too often – very irritating. That is why Maaike, founder of EAT.PEASY, sees it as her mission to let people experience how tasty, versatile and healthy plant-based food is. With an electric cargo bike (because sustainable) she delivers homemade meals at various locations in Rotterdam. Do you not live in the Maasstad? Don't worry, because Maaike doesn't just keep one of her success numbers, an aubergine stew, to herself. Very tasty with a salad of spelled couscous and falafel.

Requirements for 4 people:

2 aubergines
6 shallots
4 garlic cloves
4 tomatoes
400 grams chickpeas
1 tbsp tomato puree
Smoked peppers – half a tin pureed
1 tbsp harissa
2 tbsp maple syrup
80 ml water
4 tsp lemon juice
Fresh sprigs of parsley and mint
Cinnamon, cumin, paprika, salt and pepper to taste

Preparation method:

1. Preheat the oven to 220 degrees;
2. Cut the eggplant into coarse pieces and sprinkle some cumin seeds over it. Add the olive oil and toss everything together. Then spread the aubergine on a baking tray;
3. Put the aubergine in the oven for 20 minutes and turn it over after 10 minutes. Check after about 15 minutes whether the aubergine is not burning. The eggplant is supposed to get a nice, golden brown color. Is the aubergine still a bit pale after 20 minutes? Then leave it in the oven a little longer;
4. In the meantime, make the sauce. To do this, rinse the chickpeas under the tap and keep them aside. Cut the shallots into thin half rings, finely chop the garlic cloves and cut the tomatoes into small cubes;
5. Heat a layer of olive oil in a pan over medium heat. Saute the shallots and garlic for three minutes. Add the tomatoes and chickpeas, turn up the heat and fry these ingredients for six minutes;
6. Add the tomato puree, mild paprika puree, harissa, maple syrup, spices and water and stir well. Lower the heat, cover the pan with a lid and let the sauce with the chickpeas simmer gently. Is the sauce getting a little dry? Then add some more water. Finally, season with salt and pepper;
7. Is the eggplant ready? Add this to the whole and gently stir everything together. Let the aubergine dish simmer for another two minutes and spread the fresh lemon juice over it;
8. Finally, sprinkle a generous amount of chopped flat-leaf parsley and a little chopped mint over the aubergine dish and serve it warm or at room temperature.

4. Chickpea burger

Everyone craves a tasty burger every now and then. With this vegan burger recipe from Deus Ex Machina you can put something delicious on the table in no time with the base – yes there it is again – the chickpea. This burger contains no meat, but non-vegetarians will also enjoy this dish.

Requirements for 4 people:

60 grams white onion
200 grams drained young jackfruit
2 garlic cloves
300 grams drained chickpeas
120 grams cooked quinoa
20 grams tahini
120 grams tapioca
5 grams salt
10 pieces chives, finely chopped

More needed:

Olive oil
Veganaise
Cooked beetroot
4 vegan burger buns
Lettuce (for example romaine lettuce)

Preparation method:

1. Rinse the Jackfruit under the cold tap and pat dry with kitchen paper;
2. Finely chop the onion and mince the garlic. Then heat some olive oil in a frying pan and fry the onion and garlic until they are translucent. Add the jackfruit and fry until it falls apart. Meanwhile, cook the quinoa;
3. Put the drained chickpeas and tahini into a food processor and grind to an even mass. Knead with clean hands the baked jackfruit, cooked quinoa, tapioca, chopped chives and salt and season with pepper if desired. Place the 'dough' in the fridge for half an hour to stiffen;
4. Heat the oven on the grill setting, cut the buns in half and toast them for about 5 minutes, cut side up, until they are crispy and golden/brown (if your oven doesn't have a grill setting, you can also bake the buns cut side up). roast down in a dry skillet over high heat). Make four equal burgers from the burger dough. Heat a tablespoon of olive oil in a frying pan and fry the burgers for about 10 minutes. Turn them regularly so that they turn a nice brown on both sides;
5. Spread the cut sides of the sandwiches with some veganaise and cover the bottom half with some lettuce. Divide some onion rings and slices of cooked beetroot over this. Place the fried burgers on top and place the top half of the bun on top. Stick the burgers with a toothpick and your homemade vegan chickpea burger is a fact!